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–+ servings
peach coffee cake on white plate with two slices laying beside cake, one behind on white plate, with fresh berries, peach slices, and flowers

Buttermilk Peach Cobbler Coffee Cake

5 from 3 votes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Author: Traci Crossland
A celebration of summer! This Buttermilk Peach Cobbler Coffee Cake is perfectly sweet, peach-y, and SO. GOOD. It makes for the perfect addition to your summer mornings.

Ingredients

Streusel

  • ½ cup brown sugar
  • 1 Tablespoon all purpose flour
  • 1 teaspoon cinnamon
  • 1 Tablespoon salted butter
  • ¾ cup pecans finely chopped

Cake

  • ¾ cup salted butter room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 large eggs room temperature
  • ¾ teaspoon vanilla
  • 1½ cups all purpose flour
  • ⅔ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ cup buttermilk room temperature
  • 2 cups peach preserves
US Customary - Metric

Instructions

Streusel

  • Stir together brown sugar, flour, and cinnamon.
  • Using a pastry knife or fork, cut butter into sugar mixture.
  • Stir in pecans. Set aside.

Cake

  • Preheat oven to 350 degrees F.
  • Spray an 8" round pan with baking spray. Set aside.
  • Whisk together flour, baking soda, and baking powder. Set aside.
  • With an electric mixer, beat butter and sugars together until light and fluffy.
  • Beat in eggs, one at a time.
  • Stir in vanilla.
  • Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Place 2/3 of batter into prepared pan and level.
  • Spread batter with peach preserves.
  • Top with remaining batter.
  • Sprinkle streusel on top.
  • Bake for 45-50 minutes, or until cake tests done.

Notes

  • Allow time for the eggs, butter, and buttermilk to come to room temperature. The cake mixes better this way!
  • The streusel topping makes more than you'll need for this cake, but it does freeze well.
  • Check the expiration dates on your baking powder and baking soda!
  • The cake batter is very thick. It might be a little trick to spread.
  • Be sure to slide a knife around the edges of the cake after it's baked to make sure it doesn't stick!

Nutrition

Serving: 1sliceCalories: 705kcalCarbohydrates: 111gProtein: 6gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 93mgSodium: 369mgPotassium: 213mgFiber: 3gSugar: 73gVitamin A: 678IUVitamin C: 8mgCalcium: 108mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.